Hot pastrami…..
A month or so ago, I created a recipe for pastrami. It was delicious. I decided to make pastrami again, so we would have some delicious sandwiches to take with us on our daytrip to the Museum of Natural History. I also made vegan swiss cheese. The recipe is from the cookbook, The Ultimate Uncheese Book. It made for a very tasty sandwich.
Fresh made vegan pastrami
Vegan Pastrami
2T coarse black pepper
1 1/2T coriander
1/2t red pepper flakes
1t garlic powder
1T paprika
1t salt
1 3/4c +2T vital wheat gluten
1/4c nutritional yeast
1T olive oil
2T ketchup
1/3c red wine
2t liquid smoke
1 1/4c vegetable broth
In a mixing bowl, combine all of the dry ingredients, except the 2 tablespoons of vital wheat gluten. Add the wet ingredients. Knead until all of the ingredients are incorporated. Knead the additional 2tablespoons of vital wheat gluten intp the mixture. Form into a large sausage. Wrap tightly in foil. Steam for 45 minutes. Bake for another 30 minutes at 350F in a lightly greased loaf pan uncovered. Slice and eat.
© Two Vegan Boys 2012
A lovely sandwich, with some homemade refrigerator pickles. Mmmm…..
I am off to play in the pool with my guys. Hope you have a great weekend.
peas and love….
Krys and the boys
That looks so good! I have to get brave and try this! Is the coriander a seed or is it ground? Thank you!
Ground coriander.
This looks really interesting. The sandwich looks yummy!
Wish you a great weekend too.
can’t wait to make this! i had vegan pastrami once in montreal and it was so spicy and delicious!
Yay! Let me know what you think. Hope you like it.
wow — that looks incredible! a culinary accomplishment!
Thanks
My husband really loves it. He says it reminds him of the hot pastrami and rye he ate while growing up in the East Coast.
thanks
I am making this RIGHT NOW! The last recipe I got from you for setan was so good that you are now my official point of reference for all things gluten.
Yay! That is awesome. Let me know what you think.
I am steaming mine right now I’ll let you know how it turns out. All I know is that it smelled so good when I was kneading it! How did you steam yours? I’m using a pot and a metal steamer basket. I hope there is enough water to last 45 minutes though.
It turned out so good! So “meaty”. I think I’m going to go slightly less on the pepper next time. I think mine was too strong because I ground it fresh.
Have to try this. Before I went Vegan my favorite lunch was a hot pastrami on rye (a bissel mustard), Potato Knish and a Dr. Brown’s Cream Soda (no other cream soda will do).
I’ve been on a quest to discover the best recipe for a meatless “Reuben” sandwich, and this recipe has come the closest to replicating “Reuben meat.” I know, “Reuben” sandwiches are made with Corned beef, not Pastrami, but this is a meatless version, and I will be satisfied with a spiced gluten loaf that replicates either of these close cousins in the culinary world.
This recipe was much better than a similar recipe for vegan “corned beef” that I tried (http://www.everydaydish.tv/recipe/vegan-seitan-corned-beef), which turned out crumbly, bland and not salty enough. After following this recipe, however, I was rewarded with a nice firm loaf with a dark crusty exterior and a beautiful red interior. I suspect that the red wine in this recipe is crucial! The flavor was very good, but just a little too peppery, so I would suggest cutting back on the the black pepper (closer to one tbsp would probably be about right). For my next attempt at making mouth-watering faux sandwich meat, I’m going to use this recipe as a base and add some of the spices from the “corned beef” recipe (such as ground fennel and caraway seeds). I may also include some Bulghur wheat like another recipe for “Seitan Pastrami” suggests (http://www.ellenskitchen.com/recipebox/glutpast.html).
Thanks for a great recipe, Krys!!
Tim-Thank you so much for the kind words.
Krys
P.S. I have moved the blog to: http://www.twoveganboys.blogspot.com
Krys…doyou unwrap the roast before baking it? I am hoping that’s the case. It’s going into the steamer in about 3 minutes…then 45 min there, then I am hoping it unwrapped for the baking…otherwise, I’ll be disappointed.